3 lbs. flour.
1 ½ teaspoonfuls of salt.
1 quart of lukewarm water.
1 oz. yeast dissolved in 1 gill of water.
Put the flour and salt into a large mixing bowl; add 1 pint of water to the dissolved yeast and pour into a well in the middle of the flour. With a wooden spoon stir in the flour from the sides and mix with water and yeast till a thick batter is formed; sprinkle a little flour on top, cover with a cloth and stand in front of the fire till large bubbles appear on the surface.
Then mix in the rest of the flour and as much if the remaining pint of lukewarm water as is needed to make a moist dough. Place on a floured board and knead till quite smooth. Replace in the bowl and place aside in a warm environment to rise for about an hour. Then knead again and shape into loaves or put in hot buttered tins, about three parts full; put is aside to rise for another 20minutes.
Place in a hot oven and bake for about 1 ½ hours. To test if baked enough, insert a steel skewer or blade of a knife in the top of the loaf; if it comes out dry and bright the loaf is cooked sufficiently; if paste adheres, the loaf must be cooke4d a little longer.